Serve with a green tossed salad.

　　

Ingredients

4 servings

　　Coarse salt

　　1/2 pound extra-wide egg noodles

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　3 slices bacon or turkey bacon, chopped

　　1 package (about 1 1/3 pounds) ground turkey breast

　　1 pound white mushrooms, wiped, trimmed, and sliced

　　1 medium onion, chopped

　　Freshly ground black pepper, to taste

　　2 teaspoons ground thyme or poultry seasoning

　　1/2 cup dry white wine

　　1 cup chicken stock or broth (eyeball it)

　　1/2 cup heavy cream (3 times around the pan)

　　1/4 teaspoon freshly grated nutmeg

　　2 tablespoons unsalted butter, softened

　　2 cups grated Gruyère cheese (about an 8-ounce brick)

　　1 cup plain bread crumbs

　　2 to 3 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.

　　

Step 2

Preheat a large, deep skillet over medium-high heat. Add the EVOO and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling it with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.

　　

Step 3

Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with the parsley.

　　Rachael Ray 365: No Repeats